Course : Main

Cuisine: Indian

Servings: 6-7 pax

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 500 gms paneer cubes ( fresh/frozen)

• 15 nos almonds

• 20-25 cashewnuts

• 3/4 cup curds ( yogurt)

• 1 cup milk

• 2 tej patta ( bay leaves)

• 1 cinnamon stick

• 2 green cardamom

• 4 cloves

• 7-8 whole peppers

• 5 small onions

• 1 inch ginger

• 5-6 green chillies

• 1 tsp jeera ( cumin seeds )

• 1 tsp pepper powder

• 1 tsp garam masala

• 1 tbsp kasuri methi ( dried fenugreek leaves)

• salt as per taste

• 2 tbsp oil

• 1 tbsp ghee

• some chopped coriander leaves for garnishing

Method:

1. Peel, chop and wash the onions, ginger and chillies into big cubes. Add it in a grinder jar and grind to a fine paste. Remove in a bowl and keep aside for future use.

2. Soak the almonds and cashewnuts in warm water for half an hour. Drain the water then peel the almonds. In a grinder jar add the almonds and cashewnuts and a little water and grind to a fine paste. Remove in a bowl and keep aside

3. In a pan heat the oil and ghee add the whole spices and jeera when it splutters add the onion paste and cook on medium to low flame stirring at intervals till drops of oil are seen on the sides.

4. Switch off the gas then add the curds and give it a good stir. Switch on the gas again and cook on low flame stirring continuously so that the curds do not curdle. When drop of oil are seen add the cashewnuts paste and again cook for about 5 minutes. Then add the salt, pepper powder, garam masala and kasuri methi and simmer for 1-2 minutes. Add the milk and again cook on low flame for about 5 minutes.

5. Add the paneer cubes and simmer for 5 minutes.

6. Remove in a serving dish and garnish with some chopped coriander leaves.

Enjoy this yummy sabzi with kulcha, naan, roti or paratha.